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Organs That I Have Cooked

1mks1mks on 09/23/2007

OrgansThatIHaveCooked Photo I propose to give you some of my recipes for different organs that I have actually cooked AND eaten. You will just need to figure out which culinary treat that I am talking about. Oh, YUMMMY! Most of the recipes came straight out of my head. Some of the better recipes that I heartedly recommend are from my French cookbook, entitled,
"Modern French Culinary Art". Bon Appetit!
10 Questions

Rating:  (8.03/9)
Difficulty:  Somewhat Challenging
Taken: 222 times

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Player: Level: % Correct: Time to Complete:
Perriann 1100.00%    43.14 seconds    
Cjoachim 193100.00%    133.14 seconds    
Paulaliz 160100.00%    143.23 seconds    
Kellydee 24100.00%    155.77 seconds    
Magnolia1022 184100.00%    177.79 seconds    
Machiabelly 136100.00%    181.30 seconds    
Mickeym 88100.00%    188.74 seconds    
Berserkerbill 84100.00%    202.63 seconds    
Sherryb646 73100.00%    208.54 seconds    
Susanna 59100.00%    220.82 seconds    

Comments (5)
Mickeym  (Level: 88.2)
Sat, 17th Oct '09 6:14 PM

Sorry, you didn't cook the tongue properly. Boiling is correct IMHO, but you need to do this in chicken or beef stock, to which is added a good pile of herbs as for a French beef stew. We always used lots and lots of bay, plus peppercorns. Boil ONLY until it seems firm about the middle (yuck). Cut away the schlung, and neatly peel the tongue itself. Burn your fingers removing all the bits of the schlung, and chop these fine. Add these to some of the boiling broth, and thicken. Slice while still very warm, pour broth over it and dig in. This is really the french way. Overcooking toughens.

Doughgal  (Level: 171.9)
Fri, 6th Feb '09 7:33 PM

some fava beans and a nice chianti too?

Garrybl  (Level: 291.8)
Fri, 6th Feb '09 1:47 PM

ugh!!!... but great quiz.

Ladyvol  (Level: 212.3)
Fri, 6th Feb '09 9:01 AM

good one

Caramel1  (Level: 135.1)
Fri, 6th Feb '09 2:04 AM

great fun-thanks-Linda

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